Step 5: Steam and Finish!

Egg custard has been made and changed for many centuries. There are many variations such as flan, crème brûlée, and countless others. Many of these require different techniques and equipment. However, this instructable will show you how to make your own egg custard that is as good or even better than the ones you find in classy restaurants.

<p>Yeah, pressure cooker is the way to go. Make sure you cover with foil sheet to keep water drips out.</p>

<p>I made it today, and it turned out great!</p>

I have this in the pan right now, so I'm hoping it turns out well! It's my first attempt at a custard and my first try at caramel, so hooray!

Awesome! Thanks for trying out the recipe!

i did exactly as you said the in instrutable, and the custard never even hardend. i put the temp on high afterwards, still didnt come out even resulted to sticking the bouls in the water and it still didnt come out.

Try heating the milk to a small boil first... similar to the way you make custard pie. Then whisk the beaten eggs into the milk and pour into your bowls. This worked for me the second time. Also, you may have used smaller eggs. Try using less milk if you use small eggs. They are what gives the set up of the custard.

Did you steam the custard long enough? This does take a while to cook. How exactly did you prepare your pan? I used a wire rack on the bottom. I hope I can help.